EP0737423A2 - Méthode et appareil de traitement automatique des aliments et produits de boulangerie - Google Patents

Méthode et appareil de traitement automatique des aliments et produits de boulangerie Download PDF

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Publication number
EP0737423A2
EP0737423A2 EP96105771A EP96105771A EP0737423A2 EP 0737423 A2 EP0737423 A2 EP 0737423A2 EP 96105771 A EP96105771 A EP 96105771A EP 96105771 A EP96105771 A EP 96105771A EP 0737423 A2 EP0737423 A2 EP 0737423A2
Authority
EP
European Patent Office
Prior art keywords
cooling
food
cooking
cold
heat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP96105771A
Other languages
German (de)
English (en)
Other versions
EP0737423A3 (fr
EP0737423B1 (fr
Inventor
Wilfried Hänchen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HFB KUECHENGERAETE GmbH
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE1995114178 external-priority patent/DE19514178A1/de
Priority claimed from DE1996114309 external-priority patent/DE19614309A1/de
Application filed by Individual filed Critical Individual
Publication of EP0737423A2 publication Critical patent/EP0737423A2/fr
Publication of EP0737423A3 publication Critical patent/EP0737423A3/fr
Application granted granted Critical
Publication of EP0737423B1 publication Critical patent/EP0737423B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation

Definitions

  • the invention relates to a method for the automatic treatment of refrigerated goods, food to be cooked and baked goods, wherein certain treatment steps can, if necessary, take place in parallel.
  • Certain treatment steps can, if necessary, take place in parallel.
  • the very high hygiene requirements are met.
  • the invention describes a device which can be used in households, restaurant cakes or in canteen kitchens. It becomes possible to carry out different methods of food preparation such as cooking, roasting, baking at the same time.
  • the invention does not represent a combination of certain assemblies in order to present a new device, but individual or the sum of the suggestions lead to improved or new effects.
  • the task with regard to the food to be cooked is to maintain the species-specific flavors (also vitamins, minerals, trace elements) with a continuous treatment and to prepare them for consumption.
  • the invention is also intended to relate to cooling and baking, because a system that can be used for cooling, cooking and baking and in which the special Preparation requirements have not yet been taken into account.
  • a water bowl ie a flat, open water tank, is provided in a known manner in accordance with DD-WP 262531, which essentially corresponds in plan to the bottom surface of the cooking chamber for the largest possible evaporation surface. Heating spirals arranged under the water bowl enable additional air humidity to be generated if necessary in certain cooking processes.
  • the water bowl has a connection for draining off the water.
  • a rear bowl surface approx. 1/4 of the surface of the water bowl. Baffles with an inclination to the rear pan are installed on the sides of the cooking chamber so that they cover the surface of the water pan.
  • a spray line is drawn from the rear pan to the ceiling of the cooking space, with the pump being supplied by an external pump.
  • An electronic core temperature meter which is located in the core of the meat, shows when the food is cooked.
  • the procedure for treating the food is as follows: A roast prepared for the treatment is placed in the refrigerator / cooking space and the appropriate spices and water are added to the rear dish. According to a predetermined program sequence, cooling takes place first or, if necessary, heating is started immediately. In any case, water is initially pumped into the water bowl, so that Moisture is available for evaporation, which also prevents the roast stock from drying out in the event of initial cooling or heating.
  • a valve blocks the supply of cold air into the cooling / cooking space and a heat flow is supplied via an opposite inlet duct.
  • a pre-selected cooking temperature pouring over the roast (glaze) with the liquid from the rear dish begins (interval 1-10 min.).
  • Dripping fat or meat juice improves the taste of the base liquid and is available as a sauce after heating or as a basis for making sauces.
  • the core temperature meter switches off the cooking process.
  • the hot water is drained from the water bowl and cold water is applied to it several times. In addition to cleaning, this creates a very important effect because the temperature in the cooking chamber drops quickly.
  • the basic body consists - first of all, generally - of a cooling cooking chamber, a heating room, a cooling device room, an engine room and two storage areas as useful additions, ie once for devices and on the other hand for necessary storage space for parts required for the cooling, cooking and , or baking processes can be used, as can be seen from the further explanations.
  • the cooling cooking space is a state-of-the-art insulated space in which cooling processes can take place with the aid of a cooling unit or cooking and baking processes can be carried out with the aid of an electrical heater. In this cooling cooking space there are grids for storing food on several levels one above the other.
  • the necessary heat is, if it is to be cooked or baked, transported from the boiler room with the help of a blower through shaft openings into the cooling cooking chamber.
  • the heat flow thus directly surrounds the food to be cooked on the grids and leaves the cooking chamber opposite the inlet side via shaft openings and flows back to the heating chamber.
  • Air purification is carried out beforehand using a filter system. In contrast to known devices, approx. 50-60% energy is saved with heat recovery and residual heat utilization.
  • the cooling cooking space can be divided horizontally into individual chambers using insulating layers.
  • the insulating layers can be inserts, with chamotte or other suitable heat-insulating materials being covered with sheet metal. This saves a considerable amount of energy when using a separate cooking space, which is used for example for baking, in contrast to the entire use of the available space for baking. Experience has shown that the food to be cooked or baked in the household only requires part of the total available space.
  • Separate heating coils are also arranged on the bottom plate of the cooling cooking space, e.g. can be switched on for cooking potatoes. Since potatoes are now cooked in a closed room, 90% of the ambient heat is used during cooking and is not lost in the room as is the case with potato cooking. At the same time, the roasting process can take place in a second chamber (e.g. beef or pork stew), and in a third chamber at the same time e.g. to be baked a cake. This is possible because each chamber is isolated and the hot air is free of odors, since an integrated filter system prevents this.
  • a second chamber e.g. beef or pork stew
  • a rear pan can be used in the "combination cooking" mode so that after the food has been seared (the pore browning process has closed) water in the rear pan is heated to approx. 80 ° C (by hot air in the cooking space) and by the circuit the heating coil creates a room (or chamber) saturated with air humidity. This prevents the food from drying out. It is a particularly gentle preparation, i.e. to improve the quality of the food.
  • the division of the cooking space by the insulating layers into different chambers allows the cooking method to be carried out in the lower section, baking or roasting in hot air in the middle section and grilling in the upper section.
  • the hot air required for cooking and / or baking is provided in a boiler room (apart from the additional heating spirals on the bottom plate of the refrigerator-oven compartment).
  • the boiler room is insulated and designed for temperatures up to + 300 ° C. Through the interaction of a heating coil with a fan wheel, the necessary heat is provided, used accordingly and the residual heat is returned to the boiler room.
  • the boiler room is lined with heat-storing panels, which have a large surface due to a specific design (cams). (Metal cams, copper-iron alloy)
  • the refrigerator compartment there are evaporators, storage grids, fans for cold discharge (cold air).
  • cold is generated and transported via a cold outlet after switching over all the necessary valves through the same shaft openings as the heat before. After the cold flow has been used, the remaining cold is returned to the refrigerator compartment.
  • FIG. 1 shows a schematic representation of the device according to the invention.
  • the cooling cooking space I there are grids I.1. arranged for food storage. If necessary, the cooling cooking space I can be divided into several horizontally superimposed compartments by using inserts I.2. in the sense of insulating layers. Every chamber are for the entry and exit of the heat or cold flow inlet channels I.3. and outlet channels I.4. assigned. The inlet and outlet channels in the individual floors can be switched independently of one another by valves I. 5.. Different processes of food treatment or storage can thus take place in the chambers, and considerable amounts of energy can be saved. It should also be emphasized that the cold or heat flow in the area of the entry and exit of the channels I.3., I.4. use the channels equally. After the partial flows of heat or cold are brought together again, i.e. again form a single channel (channel line A for heat flow, channel line B for cold flow), they each pass through a filter system, i.e. filter system C is provided for the heat flow, filter system D for the cold flow .
  • filter system C is provided for the heat flow
  • filter system D for
  • the cooling cooking space I has a safety valve E (pressure relief valve) with a filter system F.
  • the cooling cooking space is provided on the floor with separately operable heating spirals I. 6., so that e.g. when cooking potatoes in the lower compartment, the ambient heat is also used.
  • baffles in turn enable fat to drip off during roasting via baffles 1.9.
  • the rear shell I.8. can be supplied and also with the help of water from the water bowl I. 8. high humidity is given.
  • the device is set so that a cooling process begins first and the cooking process starts at 2 a.m. (use of nighttime electricity). Before the start of the cooking process, the cooling switches off automatically and the heat supply begins, which is also the case with roast pork 160 ° C is specified. An electronic core temperature meter in the meat indicates the completion of the cooking process at a core temperature of 70-80 ° C.
  • the supply of hot air is switched off.
  • the hot water is drained from the water bowl I.7 and rinsed three times with cold water, the temperature drops to 40-50 ° C. in about 20 minutes and the cooling is switched on, so that after about 1 hour a temperature below 10 ° C and the desired core meat temperature is reached within 3 hours at the latest.
  • a grilling can be done using the grill bars located on the ceiling of the refrigerator and separately heated, whereby by using an insert I.2. a separate grill treatment is possible for the upper chamber.
  • Show lighting I.11. is expediently assigned to each chamber.
  • the insulation of the cooling cooking space is with I.12. shown.
  • heating coil II.1. Heat-storing plates II.2. with cams II.3. to ensure a large surface and the motor with fan wheel II.4.
  • the heat output II.5. the heat enters the cooking / baking process and arrives as residual heat through the heat return opening II.6. back to the boiler room II.
  • the refrigerator compartment III with evaporator III.1., storage grille III.2., motor with fan wheel III. 3.
  • the cold flow passes through cold outlet II.4. in the cooling cooking space or, if switched appropriately, by valves I.5. only in certain chambers and then as a residual cold flow through the cold return opening II.5. back to the refrigerator compartment III.
  • the engine with compressor IV.1 is located in engine compartment IV.
  • the device is supplemented with a core temperature measurement, not shown in the figure, but already mentioned, the control of all mechanical processes by electronically controlled motors and a software program as part of the digital display - see display field G.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Commercial Cooking Devices (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Baking, Grill, Roasting (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP96105771A 1995-04-15 1996-04-12 Méthode et appareil de traitement automatique des aliments et produits de boulangerie Expired - Lifetime EP0737423B1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE1995114178 DE19514178A1 (de) 1995-04-15 1995-04-15 Verfahren und Einrichtung zur automatischen Behandlung von Gargut
DE19514178 1995-04-15
DE19614309 1996-04-11
DE1996114309 DE19614309A1 (de) 1996-04-11 1996-04-11 Verfahren und Einrichtung zur automatischen Behandlung von Kühlgut, Gargut und Backwaren

Publications (3)

Publication Number Publication Date
EP0737423A2 true EP0737423A2 (fr) 1996-10-16
EP0737423A3 EP0737423A3 (fr) 1998-09-30
EP0737423B1 EP0737423B1 (fr) 2000-12-06

Family

ID=26014423

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96105771A Expired - Lifetime EP0737423B1 (fr) 1995-04-15 1996-04-12 Méthode et appareil de traitement automatique des aliments et produits de boulangerie

Country Status (2)

Country Link
EP (1) EP0737423B1 (fr)
AT (1) ATE197871T1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011107085A1 (fr) * 2010-03-03 2011-09-09 Convotherm Elektrogeräte GmbH Four à convexion-vapeur et procédé pour la cuisson industrielle ou pour la régénération de produits de cuisson

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7823626B2 (en) 2001-10-15 2010-11-02 Whirlpool Corporation Refrigerated oven
DE10337161A1 (de) 2003-08-13 2005-03-10 Rational Ag Gargerät zum Regenerieren von Gargut
DE102004003122A1 (de) * 2004-01-21 2005-08-11 BSH Bosch und Siemens Hausgeräte GmbH Doppelgargerät
DE102004005148A1 (de) * 2004-01-28 2005-05-12 Hdb Dienstleistungs Und Beratu Verfahren und Vorrichtung zur schonenden Speisezubereitung
DE102012012318B4 (de) 2012-06-20 2019-02-14 Rational Aktiengesellschaft Gargerät mit flexibler Startzeit und Verfahren zum Garen von Gargut

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3982584A (en) * 1975-04-23 1976-09-28 Owens-Illinois, Inc. Gas temperature and flow control system
FR2474852A1 (fr) * 1980-02-01 1981-08-07 Fond Franco Belges Appareil de stockage et de distribution de plats contenant des aliments et plateau adapte
EP0138348A1 (fr) * 1983-09-16 1985-04-24 Crescent Metal Products, Inc. Enceinte isolée avec unités de transfert de chaleur interchangeables
DE3843287A1 (de) * 1988-12-22 1990-06-28 Klaus Rehahn Speisentransportbehaelter mit einer tuer

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3982584A (en) * 1975-04-23 1976-09-28 Owens-Illinois, Inc. Gas temperature and flow control system
FR2474852A1 (fr) * 1980-02-01 1981-08-07 Fond Franco Belges Appareil de stockage et de distribution de plats contenant des aliments et plateau adapte
EP0138348A1 (fr) * 1983-09-16 1985-04-24 Crescent Metal Products, Inc. Enceinte isolée avec unités de transfert de chaleur interchangeables
DE3843287A1 (de) * 1988-12-22 1990-06-28 Klaus Rehahn Speisentransportbehaelter mit einer tuer

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011107085A1 (fr) * 2010-03-03 2011-09-09 Convotherm Elektrogeräte GmbH Four à convexion-vapeur et procédé pour la cuisson industrielle ou pour la régénération de produits de cuisson

Also Published As

Publication number Publication date
EP0737423A3 (fr) 1998-09-30
EP0737423B1 (fr) 2000-12-06
ATE197871T1 (de) 2000-12-15

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